Pickled Pearl Onions

Name: Pickled Pearl Onions
Yield: Makes about 38
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons dill seeds; 2 whole cloves; 1 bay leaf; 1 cinnamon stick; 1/2 teaspoon dried crushed red pepper; 1 teaspoon fenugreek (optional); 2 2/3 cups white wine vinegar; 1 1/3 cups sugar; 10 ounces red pearl onions, blanched 1 minute, peeled

By Scott Beattie

July 26, 2007

Leftover onions are great in a classic Martini.

Recipe information

Yield
Makes about 38

Ingredients

1 tablespoon coriander seeds

2 teaspoons fennel seeds

2 teaspoons dill seeds

2 whole cloves

1 bay leaf

1 cinnamon stick

1/2 teaspoon dried crushed red pepper

1 teaspoon fenugreek (optional)

2 2/3 cups white wine vinegar

1 1/3 cups sugar

10 ounces red pearl onions, blanched 1 minute, peeled

Preparation

Stir first 7 ingredients and fenugreek, if desired, in large saucepan over medium heat until lightly toasted, about 2 minutes. Add vinegar and sugar; bring to boil, stirring until sugar dissolves. Add onions; remove from heat and cool completely. Cover; chill overnight or up to 2 weeks.

TagsCondiment Pearl Onion Onion Root Vegetable Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Meal Prep Pickle & Preserve Bon Appétit

Recipe notes

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